Utilization of foods,Physical activities,different components of variable nutritional value of food, classification of food nutrients,water,mineral salt
Jobfit Health Group provides occupational healthcare and workplace health solutions for business and industry across Australia.
Our healthcare professionals can provide your workforce with group or individual health and wellness sessions, assisting with improvement in productivity and reduced absences.
This presentation provides information about nutrition and weight management.
Email us info@jobfit.com.au for more information.
This is the introduction of Food and Nutriton also Diet.
Defintion of Diet, Food , Nutriotion. Types of Diet, Difference of Diet & Nutrition, Difference of Dietician & Nutritionist, Food groups, Plate method, Purpose of Diet, Example of diet, role of dietician and role of nutritionist, balanced diet, how to achieve a balanced diet, importance of balanced diet.
Brain Food: How to Eat Right to Think RightGaia Clinic
Your brain runs your life and is the greatest asset you possess. Yet many people spend more time and money considering whether they are nourishing their skin and hair properly than nourishing their brain. In this lecture, Medical Doctor, Tracy Thomson explains why learning to feed your brain can effectively increase your productivity, enhance your relationships (including your sex life) and generally make you happier on a daily basis!
Whether you already are a vegetarian or just exploring alternatives, this seminar is for you! Learn about the benefits of a vegetarian diet, the types of vegetarianism, the common nutrient deficiencies and how to be a healthy, well-nourished vegetarian at any age. We will also focus on the special needs of vegetarians during pregnancy, breast-feeding, infancy, childhood and adolescence.
Presented by Dr. Lisa Watson, a vegetarian for over 25 years and the mother of two vegetarian children.
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
Utilization of foods,Physical activities,different components of variable nutritional value of food, classification of food nutrients,water,mineral salt
Jobfit Health Group provides occupational healthcare and workplace health solutions for business and industry across Australia.
Our healthcare professionals can provide your workforce with group or individual health and wellness sessions, assisting with improvement in productivity and reduced absences.
This presentation provides information about nutrition and weight management.
Email us info@jobfit.com.au for more information.
This is the introduction of Food and Nutriton also Diet.
Defintion of Diet, Food , Nutriotion. Types of Diet, Difference of Diet & Nutrition, Difference of Dietician & Nutritionist, Food groups, Plate method, Purpose of Diet, Example of diet, role of dietician and role of nutritionist, balanced diet, how to achieve a balanced diet, importance of balanced diet.
Brain Food: How to Eat Right to Think RightGaia Clinic
Your brain runs your life and is the greatest asset you possess. Yet many people spend more time and money considering whether they are nourishing their skin and hair properly than nourishing their brain. In this lecture, Medical Doctor, Tracy Thomson explains why learning to feed your brain can effectively increase your productivity, enhance your relationships (including your sex life) and generally make you happier on a daily basis!
Whether you already are a vegetarian or just exploring alternatives, this seminar is for you! Learn about the benefits of a vegetarian diet, the types of vegetarianism, the common nutrient deficiencies and how to be a healthy, well-nourished vegetarian at any age. We will also focus on the special needs of vegetarians during pregnancy, breast-feeding, infancy, childhood and adolescence.
Presented by Dr. Lisa Watson, a vegetarian for over 25 years and the mother of two vegetarian children.
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
A productive discussion about how to better teach children about nutrition in a way that maintains their healthy relationship with food. Answered questions about the community can help.
Sample slides from an e-learning presentation. Business Health Systems is committed to supporting their client’s business through the design of creative and effective e-learning and multimedia presentations using rich new media. These sample slides are part of an upcoming ten module e-learning series.
Nutrition from A to Z
-nutrients
-calories
-fat
-carbs
-appetite v. hunger
-breakfast
-body image
-eating disorders
-portion control
-diseases
-obesity
-nutrition facts
-serving size
-food guide pyramid
SPEECH OUTLINE : INFORMATIVE SPEECH
TOPIC : HEALTHY LIFESTYLES
BY MAHFUZAH MOHD MANSOR
INTRODUCTION:
- The definition of healthy lifestyles
- Statistic about healthy lifestyles of the students
BODY:
1: Healthy Body
- What: Exercise, Physical Activity
- How: Spend time for exercise, Get enough rest, body' function.
- Benefits: Allah loves a strong believer, become energetic, less diseases.
2: Healthy Food
- What: Eating habits that are suitable for needs of the body
- How: plan in Consuming food (different people has different consume of food), taking breakfast, eat halal (lawful) food.
- Benefits: Al-Baqarah: 168, function food gives a beneficial source of health, maintain the body.
3: Healthy Mind
- What: Good thinking reflects to action
- How: good intention, use time wisely, planning our lives, Relationship with Allah
- Benefits: Gives strength, rewards by Allah.
CONCLUSION:
- Emphasizes the relationship between healthy body, food and mind.
- Good mind is in healthy body
* CCDS 2351, Class for PRESENTATION SKILLS & CRITICAL THINKING on 11th May 2013. Section 6, Semester 2, 2012/2013 with sister HANNAT TOPE AHMAD ABDUSSALAM as my trainer.
Presented by Lynda Soberanes, MSc, RD of Inspire Health
Thursday, May 14th, 2020 - 1:00pm - 2:00pm ET
In this webinar:
Attendees will learn how to maintain a healthy diet while isolated in their homes. Presented by Registered Dietician, Lynda Soberanes, MSc, this webinar will:
- Discuss nutrition-related challenges, questions and fears that many individuals are facing
- Provide strategies attendees can use for problems with food access and changes to their routine
- Demonstrate how nutrition can support your mental well-being and your immune system
- Discuss the importance of taking care of yourself during and after the COVID-19 self-isolation, as well as explain some of the services that you can access at InspireHealth.
InspireHealth's mission is to inspire people affected by cancer to enhance their quality of life and well-being by integrating wisdom and evidence-informed practices that support mind, body and spirit.
Dr. Jonathan Spages - Balancing Food and Physical ActivityDr Jonathan Spages
Dr. Jonathan Spages has made many television appearances and radio interviews. He is also a prominent lecturer and author of the book "The Wellness Approach: The Secrets to Health Your Doctor is Afraid to Tell You"
Fasting is also one of the ascetic traditions in some religions such as Buddhism, Hinduism, and Islam. But what if someone tells you that fasting is good for your health?
There is a range of ways to fast which includes ignoring certain kinds of foods or water fasting etc. Intermittent fasting is also one of the popular terms, that focuses on the eating pattern to prevent diseases or manage your weight. Fasting or starvation has its benefits and disadvantages but for that, you need to know the basics. Let's find out some amazing facts about fasting:
Global Medical Cures™ | Tasty Recipes for People with Diabetes & their Families Global Medical Cures™
Global Medical Cures™ | Tasty Recipes for People with Diabetes & their Families
DISCLAIMER-
Global Medical Cures™ does not offer any medical advice, diagnosis, treatment or recommendations. Only your healthcare provider/physician can offer you information and recommendations for you to decide about your healthcare choices.
2. • Healthy Eating and Healthy Habits
Healthy eating and
healthy habits
3. What is healthy eating?
Eat regular meals, including breakfast, and drink plenty of water.
Enjoy a wide variety of nutritious foods:
• go for 2 & 5’, that is 2 serves of fruit, and 5 serves of vegetables every day
• eat plenty of grains including breads and cereals (preferably wholegrain)
• eat lean meat, fish, poultry, and/or alternatives such as eggs, legumes
and nuts
• include milk, yoghurts and cheeses and/or alternatives (preferably low-fat
varieties).
Care should be taken to:
• limit saturated fat and moderate total fat intake
• choose foods low in salt
• limit your alcohol intake if you choose to drink
• consume only moderate amounts of sugars, and foods and drinks containing
added sugars.
4. Why should I eat healthy foods?
• Eating vegetables and fruits protects against a range of
health problems including:
- heart disease
- stroke
- some forms of cancer
- high blood pressure
- high cholesterol
- obesity
- Type 2 diabetes.
• Coupled with ample physical activity*, a balanced diet
can help reduce your risk of chronic disease.
* National Physical Activity Guidelines encourage us to enjoy 30 minutes or more of moderate to intense physical
activity on most, preferably all days of the week.
5. How does healthy eating affect safety?
• Eating a healthy, balanced diet provides nutrients to
your body.
• Skipping meals or eating a poor diet can lead to lowered
levels of alertness, low energy, poor concentration, poor
sleep and fatigue.
• These can have a negative affect on your safety at work
and increase your likelihood of having a work related
incident.
• Additionally, overweight and obese workers have a
higher rate of injury within the workplace. They also
are more likely to be absent from work due to an
injury or illness.
6. What can be done in your workplace?
Individual
• Provide education sessions on healthy eating, and healthy lunch
options.
• Encourage workers to bring their lunch to work
• Host workplace challenges e.g. eat well for a week; try a different
fruit or vegetable every day; competition to eat more fruit and
vegetables.
• Consider hosting a weight management program in the workplace.
• Host cooking demonstrations and taste testing that showcase
healthy options.
• Produce and distribute a healthy cooking recipe book which
includes recipes contributed by employees.
7. What can be done in your workplace? (cont’d)
Environmental
• Put up healthy eating posters around your workplace.
• Ensure adequate facilities are supplied (i.e. lunch room with
refrigeration, microwave, space to prepare healthy food etc)
• Remove the biscuit or lolly jar as well as fundraising chocolate
boxes and replace with healthier snacks such as nuts and dried
fruits.
• Change vending machines to stock healthier drink and snack
options.
• Encourage staff to take lunch breaks.
• Offer complimentary or subsidised fruit in the workplace.
8. What can be done in your workplace? (cont’d)
Policy
• Develop a workplace healthy eating or nutrition policy
that covers several aspects of food provision:
• internal and external catering for meetings, functions
and events
• vending machines
• food and drinks sold in the staff canteen
• fundraising
9. Helpful Tools
• Visit www.gofor2and5.com.au
• Visit http://www.measureup.gov.au
• Visit www.worksafe.qld.gov.au
• Phone Infoline 1300 369 915
• Sign up for eNEWS (free email subscription
service) at www.worksafe.qld.gov.au.
• Follow @WorkSafeQLD on Twitter
• Tune into Workplace Health & Safety Qld on
YouTube.
10. Debunking the myth
• Myth: Energy and sports drinks are a healthy
way to hydrate.
• Truth: Energy and sport drinks typically contain
sugars and caffeine (up to 80mg per can, about
the same as an espresso coffee). These drinks
can affect your heartbeat and blood pressure
and may lead to addiction.
Water is a more suitable alternative. Drink plenty
of water throughout the day, don’t wait until you
are thirsty.
Editor's Notes
Healthy eating means eating a variety of foods such as fruit and vegetables, wholegrains, lean meats and low-fat dairy products as well as limiting the amount of fat and sugar consumed. However, only one in ten Queensland adults eats the recommended daily five serves of vegetables and two serves of fruit (5 per cent males, 11.7 per cent females). What we eat at work can have a major influence on our long term health and wellbeing. What is a fruit and vegetable Serve? 1 serve of vegetables = ½ cup cooked vegetables, 1 medium potato, 1 cup salad vegetables, ½ cup cooked legumes (dried beans, peas or lentils). I serve of Fruit = 1 medium-sized piece (eg. apple), 2 smaller pieces (eg apricots), 1 cup canned or chopped fruit, ½ cup (125mL) 100% fruit juice, 1½ tablespoon dried fruit (eg. Sultanas or 4 dried apricot halves) N.B. Choose fresh fruit instead of fruit juice or dried fruit where possible. Juices have lower fibre content than fresh fruit. Dried fruit if eaten in large quantities, can contribute to tooth decay because it contains a concentrated form of sugar that stick to your teeth. Saturated fats – are bad fats, they are commonly found in many takeaway (‘fast’) foods, in commercial products such as biscuits and pastries, and in dairy products. Replace saturated fats with healthy fats, such as naturally occurring fats in avocado, olive oil and fish (i.e. salmon) Reading food labels Food labels contain a variety of information, including how much fat, salt and sugars, as well as total energy are in your food of choice. As a quick guide, look for products that have the following as a good choice: Total Fat – less than 10g per 100g Sugar – less than 15g per 100g Fibre - at least 3g of dietary fibre per 100g. Sodium (i.e. Salt) - less than 300mg of sodium per 100g.
Lifestyle behaviours explain high levels of current disease burden 84% of coronary heart disease burden is due to modifiable risk factors, mostly high blood pressure and cholesterol, physical inactivity, for diet, high body mass and smoking. 69% of stroke is due to similar modifiable risk factors. 74% of diabetes burden is due to high body mass and physical inactivity. 16% of total disease burden is due to unhealthy diet and physical inactivity. Source – The Health of Queenslanders (the Chief Health Officer Report 2010)
There are lots of ways that workplaces can support employees to make healthier food choices. These can be broken down into those that are done at the individual level, those done to the workplace environment, and those done at the policy level. There are many work related risk factors, and non-work related risk factors that can be considered when trying to improve the nutrition and therefore health of your employees. Work Related Risk Factors for unhealthy eating include: Lack of access to healthy snacks or meals at work Lack of time to take breaks for meals Lack of refrigeration to store healthy foods Increased job stress (time pressure) Job insecurity Lack of availability of fruit and vegetables Long work hours Shift work Cafeteria choices, availability of “healthy” foods in vending machines for snacking and late afternoon and evening meals can contribute to the choices made by individuals at work Non-Work Related Risk Factors for unhealthy eating include: Lack of knowledge of health eating Limited income and cost of fruit and vegetables Partner and children not eating fruit and vegetables Unexpected changes to daily routines Being overweight
There are lots of ways that workplaces can support employees to make healthier food choices. These can be broken down into those that are done at the individual level, those done to the workplace environment, and those done at the policy level. There are many work related risk factors, and non-work related risk factors that can be considered when trying to improve the nutrition and therefore health of your employees. Work Related Risk Factors for unhealthy eating include: Lack of access to healthy snacks or meals at work Lack of time to take breaks for meals Lack of refrigeration to store healthy foods Increased job stress (time pressure) Job insecurity Lack of availability of fruit and vegetables Long work hours Shift work Cafeteria choices, availability of “healthy” foods in vending machines for snacking and late afternoon and evening meals can contribute to the choices made by individuals at work Non-Work Related Risk Factors for unhealthy eating include: Lack of knowledge of health eating Limited income and cost of fruit and vegetables Partner and children not eating fruit and vegetables Unexpected changes to daily routines Being overweight
There are lots of ways that workplaces can support employees to make healthier food choices. These can be broken down into those that are done at the individual level, those done to the workplace environment, and those done at the policy level. There are many work related risk factors, and non-work related risk factors that can be considered when trying to improve the nutrition and therefore health of your employees. Work Related Risk Factors for unhealthy eating include: Lack of access to healthy snacks or meals at work Lack of time to take breaks for meals Lack of refrigeration to store healthy foods Increased job stress (time pressure) Job insecurity Lack of availability of fruit and vegetables Long work hours Shift work Cafeteria choices, availability of “healthy” foods in vending machines for snacking and late afternoon and evening meals can contribute to the choices made by individuals at work Non-Work Related Risk Factors for unhealthy eating include: Lack of knowledge of health eating Limited income and cost of fruit and vegetables Partner and children not eating fruit and vegetables Unexpected changes to daily routines Being overweight
